Let's Talk BBQ
Recipes => Recipes => Sous Vide Recipes => Topic started by: hikerman on September 02, 2014, 07:59:42 PM
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Being cold smoked I would let them mellow overnight so the beef can absorb the smoke flavor.
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Thanks Obi Wan Muebe!
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Gene,not exactly an answer,but just give em a try and see.We are all learning here,not much carved in stone yet.
Be ure to share your experiences on the SV thread,but being you,you already know that.
The sV thread is an awesome resource!!
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Another suggestion that I use when vac sealing burgers, I freeze them first then vac seal, that way the vac sealing doesn't squash the burger.
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Another suggestion that I use when vac sealing burgers, I freeze them first then vac seal, that way the vac sealing doesn't squash the burger.
bonne idee Ami
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It's ground meat, I would NOT cold smoke them at all!!!
By cold-smoking you are creating an extra hazard that normal sous vide temps CANNOT take care of. The problem is NOT with killing the bacteria, but any possible spores released by the bacteria while cold smoking, that require higher than normal sous vide temps to destroy.
The FDA data on this is clear; even with Sous Vide, any possible C. Botulinum spores require an exposure of 100 minutes at 158° F (70° C) for the toxin to be destroyed. You are much safer adding a little liquid smoke, or smoked paprika into the ground meat before sous vide cooking it to your liking.
PLEASE BE SAFE!!!
P.S. Tee and I are proof-reading the post I want to make about this topic, so it should be posted very soon!
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Thanks Cliff!
Oddly, because of havoc here, (contractors and a renovation project) I in a hurry greatly miscalculated centigrade temp in my haste to equal 165F! So we are safe, burgers were good, BUT not rare, as we wanted. Maybe a blessing in disguise!
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Awaiting that post Tent! ;)